Hidden Veggie Mac and Cheese
Indulge in creamy, cheesy comfort with a healthy twist in this Hidden Veggie Mac and Cheese recipe! Perfect for picky eaters and veggie lovers alike, this dish sneaks in a medley of nutrient-packed vegetables, including carrots, zucchini, and cauliflower, seamlessly blended into the rich, velvety cheese sauce. A genius way to boost the nutritional value of a family favorite, this recipe pairs sharp cheddar and Parmesan with a hint of garlic and onion for irresistible flavor. Ready in just 40 minutes, it’s an easy, kid-friendly dinner idea that’s perfect for busy weeknights. Serve it as is or top with extra cheese and broil for a golden, bubbly finish. Packed with flavor and hidden veggies, this mac and cheese is guaranteed to be a crowd-pleaser while keeping dinner wholesome!
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Recipe Information
Ingredients
- 12 ounces macaroni pasta
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups whole milk
- 2 cups sharp cheddar cheese, shredded
- 1 cup Parmesan cheese, grated
- 1 carrot, peeled and diced
- 1 zucchini, diced
- 1.5 cups cauliflower florets
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Bring a large pot of salted water to a boil and cook the macaroni pasta according to the package instructions. Drain and set aside.
In a medium saucepan, steam the diced carrot, zucchini, and cauliflower florets until tender, about 10 minutes. Transfer the steamed vegetables to a blender and puree until smooth. Add a splash of water if needed to achieve a creamy consistency.
In a large saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes until golden and bubbly.
Slowly pour in the milk, whisking constantly to prevent lumps. Cook for 3-5 minutes, stirring frequently, until the mixture thickens.
Reduce the heat to low and stir in the shredded cheddar cheese and grated Parmesan cheese. Continue stirring until the cheese is fully melted and the sauce is smooth.
Mix in the vegetable puree, garlic powder, onion powder, salt, and black pepper. Stir well to combine.
Add the cooked macaroni pasta to the cheese sauce and stir until the pasta is fully coated.
Serve immediately or transfer to a baking dish, sprinkle with extra cheese, and broil for 2-3 minutes until golden and bubbly, if desired.
Nutrition Facts
Calories |
3277 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 152.3 g | 195% | |
| Saturated Fat | 93.5 g | 468% | |
| Polyunsaturated Fat | 1.6 g | ||
| Cholesterol | 477 mg | 159% | |
| Sodium | 5716 mg | 248% | |
| Total Carbohydrate | 330.0 g | 120% | |
| Dietary Fiber | 19.6 g | 70% | |
| Total Sugars | 44.0 g | ||
| Protein | 157.2 g | 314% | |
| Vitamin D | 6.7 mcg | 34% | |
| Calcium | 3261 mg | 251% | |
| Iron | 9.3 mg | 52% | |
| Potassium | 2952 mg | 63% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
